Directions

Heat a wok or large frying pan over medium-high heat. When the pan is hot, pour in the peanut (or other neutral) oil.

Add the garlic and ginger, and stir for 15 seconds. Then, toss in the scallions, bell pepper, mushrooms and Brussels sprouts. Cook, stirring constantly, for 1-2 minutes, until the sprouts are bright green and tender.

Mix in the tofu, and stir-fry for 1 minute. Use your hands to break apart the cooled rice as you add it to the wok. Stir quickly, so the rice doesn't stick to the wok. Add the sesame oil, and stir quickly. Then, pour in the soy sauce. Keep stirring until all of the ingredients are incorporated.